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Monday, August 9, 2010

This year we decided to try growing our own basil. We all love the wonderful aroma that basil has and we have been garnishing every meal with it. Eggs in the morning, sandwiches and salads at lunch and on evening meals on pasta, chicken, steak and baked potatoes. We are starting to wake up in the morning craving the taste of basil. Since we are having such a craving for basil, we decided to make pesto and put it on pasta as well as tomatoes with basil and mozzarella cheese. So we also planted tomatoes to compliment the basil. Well...who knew the basil would flourish and we would have such a large crop? Now pesto is on the menu for the day, and a few others as well.

When we were in San Francisco for Cassandra's graduation, we were lucky enough to stay at my cousins apartment. He loves to cook and it is always such a pleasure to visit him. In his kitchen he had a beautiful mortar and pestle. Being in San Francisco, which is the home of William Sonoma, we had a thought that maybe it came from there and low and behold we were right. This beautiful Mortar and pestle is now on the list that we hope to own someday. So begins the making of our very own pesto that is a little daunting because a cuisinart would be so much easier, but we are giving the old fashion traditional way a try.

Our Basil and Tomato Plants!

Making Ligurian Pesto

A specialty of Liguria, Italy, pesto is traditionally prepared with a mortar and pestle for maximum taste and ideal texture. The grinding action of the pestle produces a smooth texture and brings out the full flavor of the ingredients.

Put basil, pine nuts, garlic and salt in the mortar. Using a rotating motion with the pestle, grind the ingredients against the sides to form a paste. Then add Parmigiano-Reggiano cheese and grind in a circular motion until blended.

Drizzle in a thin stream of olive oil while stirring quickly with a wooden spoon. Taste the pesto and adjust the seasonings with salt.

Things You'll Need:

1 bunch fresh basil

3 cloves garlic

¼ cup pine nuts

1 small block Parmesan cheese

¼ cup olive oil

Salt

Pepper

Colander

Paper towels

Frying pan

Knife

Cutting board

Fine cheese grater

Mortar and pestle

How to Make Pesto with a Mortar and Pestle

Step1

Wash the basil, removing any dirt. Pluck the leaves and put
them into the colander.

Step2

Dry the basil on the paper towels, patting lightly. Be careful not
to bruise the leaves.

Step3

Place the pine nuts in the pan and toast them on the stove using a
medium-low setting. Stir or toss occasionally for even toasting. Do
not walk away from this process or the nuts will burn. It is not necessary
to toast the pine nuts, but doing so will result in a nuttier flavor.

Step4

Remove the nuts from the heat and set them aside to cool.

Step5

Cut the garlic in half or in quarters to make it easier to smash.

Step6

Chop the basil roughly, just enough to make it easier to pound.

Step7

Place the garlic, pine nuts--reserving 1 tbsp.--and a small pinch
of salt in the mortar and smash using a down and outward motion.
The salt will help to grind the garlic and nuts.

Step8

Add some of the basil and a small amount of olive oil, roughly a
tablespoon. Smash and pound until the basil has a chopped appearance.
The oil is important because it helps to lubricate the leaves and avoid pesto discoloration.

Step9

Continue to add more basil and oil, pounding and using all of the basil.

Step10

Add the tablespoon of nuts and pound lightly, leaving the pieces
slightly rough for texture.

Step11

Grate the cheese until you have ¾ cup and incorporate it into the pesto.

Step12

Add pepper and salt to taste.

Step13

Store the pesto in a small bowl in the refrigerator, topped with a
thin layer of oil and plastic wrap to prevent drying out and discoloration.
The pesto can remain fresh for around a week or longer if it is properly stored,
although some of the flavors may not be as strong.

Hi Guys,Can you tell me what to do with my poor sagging basil plant(s)? I bought a pot with about 7-8 "stalks" (each one a separate plant, maybe?) that started to wilt within a week of my bringing it home (it had stayed indoors). I transplanted it to a much bigger pot (and discovered it was incredibly pot-bound), watered it well and even gave it some fertilizer, but it (they) only perked up slightly. It's still indoors but behind a double-pane glass door. I live near Davis, so I am afraid of sticking it in the ground in my backyard which can get searingly hot in the summer. Any tips?Thanks,Donna

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